Honey Glazed Corn Casserole
A delightfully sweet and creamy casserole featuring both canned and creamed corn, perfect for any occasion from holidays to weeknight dinners.
Ingredients
Main Ingredients
- 2 cups canned corn, drained
- 1 cup creamed corn
- 1/2 cup honey
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 count eggs, beaten
- 1 cup dry cornbread mix
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, add the drained corn, creamed corn, honey, heavy cream, shredded cheddar, diced onion, beaten eggs, cornbread mix, and a good pinch of salt and pepper.
- Mix until everything is well combined, ensuring no dry pockets of cornbread mix remain.
- Grease a baking dish (8x8 or similar size) with butter or a neutral oil.
- Pour the mixture into the prepared baking dish and smooth the top.
Baking
- Bake for 45-50 minutes, until the top is golden and set.
- Let it cool for at least 10 minutes before serving.
Serving
- Finish with chopped parsley for garnish before serving.
Notes
For make-ahead, you can mix the whole mixture together and refrigerate it for up to 24 hours before baking. Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven. For variation, consider using frozen or fresh corn, half-and-half instead of heavy cream, or adjusting the amount of honey for sweetness.